Low-Fodmap Roasted Carrots with 'Everything Bagel' Seasoning; Gluten-Free, Vegan

rachelpaulsfood.com

3 & ½ lbs medium carrots, peeled and cut on an angle into 2-inch pieces, just thicker than a shoestring

I used organic multicolored carrots, see above note regarding FODMAP content

I cut mine a bit thicker than the note above suggests, however my carrots did take longer to bake as a result

2 tbsp. olive oil

1 tbsp. garlic-infused olive oil (for tips on shopping for these oils, see my low-FODMAP recipe swap blog)

2 tbsp. butter or vegan spread for dairy-free, vegan version

2 tbsp. maple syrup

2 tbsp. toasted pumpkin seeds (salted or unsalted)

2 tbsp. mixed black and white sesame seeds, toasted

2 tsp. kosher salt or flaked sea salt

1 & ½ tsp. apple cider vinegar or red wine vinegar (both work well)

Salt and freshly ground pepper for sprinkling

Directions at rachelpaulsfood.com

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